This is my version of a dish my Dad used to make.
Dad’s make you try new things like riding bicycles, and eating grapes on your chicken.
You heard me.
As young kids we were skeptical, then scrumptiously won over. The world’s a global place now and palates are more adventurous. It’s not a tough sell, you’ll think about the brightness of the orange combined with the homey taste of chicken and the what’s that? grapes you say, long after it’s done.
Orange & Spring Pea Chicken Serves 41 tbsp Olive Oil 2 Leeks cleaned, white tips removed, sliced into match sticks 2″ x 1/8″ 4 Skinless Boneless Chicken cut into 1″ wide slices Fresh Juice of 3 large Oranges 2 cups Chicken Broth 1 cup White Wine 2 Cloves Garlic chopped 1.5 Tbsp Fresh Ginger finely chopped 1 Tbsp Ground Chia Seed (used as thickener instead of 1 Tbsp cornstarch) 2 cups Sugar Snap Peas 2 cups Snow Peas Zest of 2 Oranges 1 Thai Chili, seeds discarded then sliced fine 2 cups Green Seedless Grapes
Heat Olive Oil in large skillet or wok on medium heat. Saute leeks to coat, 1 minute then transfer to dish. Add chicken to hot pan, leave to brown slightly (use a couple tbsp water if chicken starts to stick, this will deglaze the pan imparting colour and flavour on to the chicken. Flip sides, total cooking time 3-4 minutes. Transfer chicken to side dish as well.
Add orange juice, chicken broth, wine, garlic and ginger to pan, bring to bubbling 2 minutes. Add ground chia and chilis, stirring to prevent lumping, 1 minute. Add sugar snap peas and chicken, 1 minute. Add orange zest, leeks, snow peas, grapes, stir 1 minute.
Vegan Love: Skip the chicken and prepare your starch of choice in the same cooking order. Great options are soba noodles, brown and wild rice, or a mix of tempeh, fava beans, and sprouts.